Mexican Cornbread. This is a popular Mexican cornbread, made with cornmeal and buttermilk, cream style corn, and chopped onion and peppers and Monterey Jack cheese. Mexican Cornbread Casserole is a filling meal. This south-of-the-border-inspired casserole is a great way to feed a family.

We make Mexican cornbread for holidays and for weeknight suppers! With the ground beef and veggies, it's a great meal all by itself, but it complements other dishes so well. The recipe calls for sliced jalapenos, but if heat isn't your thing. You can cook Mexican Cornbread using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mexican Cornbread

Prepare 2 of eggs.
It's 1/4 cup of vegetable oil.
Prepare 1 cup of buttermilk.
Prepare 1 1/2 cup of cheddar cheese, shredded.
Prepare 8 oz of cream corn.
It's 2 of jalapeños, minced.
It's 1 cup of corn meal, unleavened.
You need 1/2 cup of all-purpose flour.
You need 2 tsp of baking powder.
You need 1/2 tsp of baking soda.
It's 1/2 tsp of salt.
It's 1 tbsp of sugar.
It's of corn meal.
It's of vegetable oil.

To make delectable Mexican Cornbread, I start with my favorite It's the ideal companion for a hearty bowl of chili (like White Chicken Chili or Chorizo Chili), Mexican Street Corn Salad, or Grilled Shrimp. · MEXICAN CORNBREAD CASSEROLE "Cornbread base topped with beef, zesty tomatoes, corn, and cheese for a flavorful baked entree. Cream-style corn and buttermilk keeps every piece of cornbread moist and tender. MORE+ LESS This recipe for Southern Mexican Cornbread is one you can make in the cast iron pan and is simply the best easy simple recipe out there for. Mexican Cornbread aka Jalapeño Cheddar Cornbread.

Mexican Cornbread step by step

Place your cast iron skillet in your oven and pre-heat both to 350°F.
In a medium bowl, beat the eggs. Whisk in the buttermilk. Then slowly stream in the vegetable oil while whisking constantly..
Stir in the cheddar, corn and jalapeños and mix thoroughly..
In a large bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar and salt. Then pause right here if the oven isn't finished pre-heating..
When your oven has finished pre-heating, its time to finish up. Pour the liquid mix into the dry mix and whisk together thoroughly. This is a thin batter so expect it to be runny, but if its too thin sprinkle in a bit more corn meal. I usually add maybe an extra tablespoon or two, depending on how it looks..
Now we want to work quickly so the cast iron doesn't cool down too much, so put on your oven mitt and grab your vegetable oil. Quickly remove skillet from the oven, pour in just a bit of vegetable oil and quickly swirl it around to coat the pan. Don't skip the sides when you're twisting and turning, but work quickly so it stays really hot. As soon as its coated, pour in the batter. You want it to sizzle around the edges as it goes in so you get that great cornbread crust..
Now back in the oven to bake for 30-35 minutes. When its done it should be golden brown on top and should bounce back firmly if you press down in the center. I turn mine out upside-down on a dinner plate and just serve it that way..

This Mexican Cornbread (aka Jalapeno Cornbread) is the perfect side dish for any of your fall soups, chowders, or chilis. The BEST Easy Mexican Cornbread Recipe! She says "This has got to be the tastiest and the most moist cornbread I have ever made. This is a truly amazing recipe for Mexican cornbread that calls for cracklings, onion, and jalapeños. I've included photos and easy instructions so that you can make it, too.